Meal Kit

White Bean and Butternut Squash Stew

with pepitas and toasted ciabatta

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 7 days

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.

In Your Box (serves 2)

  • 15 oz. White Beans
  • 12 oz. Butternut Squash, Cubed
  • 2 Roma Tomatoes
  • 3 oz. Kale
  • 1 oz. Pepitas
  • 4 tsp. Vegetable Base
  • 2 tsp. Sriracha
  • 2 Garlic Cloves
  • Info
    1 Ciabatta Bread Roll
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Core tomatoes and cut into 1/2" dice.

    Mince garlic.

    Drain white beans.

    Halve ciabatta lengthwise.

    Stem kale and coarsely chop.

  2. 2

    Begin the Stew

    Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and 1/4 tsp. salt to hot pot. Stir occasionally, 2 minutes.

    Add garlic and tomatoes and cook until aromatic, 1 minute.

  3. 3

    Continue Cooking the Stew

    Add 2 cups water, white beans, and vegetable base to pot.

    Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes.

    While stew cooks, toast ciabatta and pepitas.

  4. 4

    Toast Ciabatta and Pepitas

    Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil.

    Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet.

    Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes.

    If desired, quarter ciabatta before serving.

  5. 5

    Finish the Stew

    Stir kale into stew and cook until leaves are wilted, 3 minutes.

    Season with 1/4 tsp. salt and pepper.

    Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!

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